Port Wine Sauce

• 2 cups port wine
• 1 bay leaf
• 1/4 teaspoon black peppercorns
• 2 tablespoons cold butter, cut into small pieces
• 2 tablespoons balsamic vinegar
• Kosher salt and freshly ground black pepper
• Snapper with Potato Galette
• Boiled Lobster

1. In a small saucepan over medium-high heat, bring the wine to a boil with the bay leaf and peppercorns and reduce by three quarters.
2. It should have a syrupy consistency.
3. Strain.
4. Mix in the butter bit by bit, add the vinegar, and season with salt and pepper.
5. Variation:
6. For a less sweet sauce, add a touch of Veal Stock, Vegetable Stock, or low-salt canned vegetable broth, after reducing.

port wine, bay leaf, black peppercorns, cold butter, balsamic vinegar, kosher salt, snapper, lobster

Taken from www.cookstr.com/recipes/port-wine-sauce (may not work)